Advertisement

Plant Foods for Human Nutrition

, Volume 40, Issue 3, pp 207–214 | Cite as

Effect of processing on the nutritive value of Canavalia Jackbeans (Canavalia ensiformis (L))

  • Ricardo Bressani
  • Jaime L. Sosa
Article

Abstract

A comparative study of roasting, cooking with and without calcium hydroxide and extrusion cooking on the protein quality of Canavalia was conducted. The results suggested both extrusion and pressure cooking with lime to be equally effective in improving the protein quality of Canavalia and superior to pressure cooking alone and roasting, the latter effective possibly in destroying the antiphysiological factors in Canavalia but possibly also damaging its protein quality.

The individual effects of roasting, cooking with different levels of calcium hydroxide, and with water under pressure at different times on the protein quality of Canavalia were also studied. These indicated a beneficial effect of calcium hydroxide added at a level of 0.45% by weight of seed, for 30 minutes under pressure. Cooking in water under pressure for 30 minutes with and without lime added was slightly better than cooking for longer periods of time. Roasting was also effective in improving the quality of Canavalia particularly when the T was adjusted at 170°C, and roasting conducted for 15 minutes. A significant improvement in the protein quality of processed Canavalia was obtained by methionine supplementation.

Key words

Canavalia methods of processing effects on nutritive value 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Abbey BW, Ibem GO (1987) Functional properties of raw and heat processed brown bean (Canavalia rosea DC) flour. J Food Sci 52: 406–408Google Scholar
  2. 2.
    Bressani R (1973) Legumes in human diets and how they might be improved. In: Milner M (ed.), Nutritional Improvement of Food Legumes by Breeding. New York: John Wiley & Sons, pp. 15–42Google Scholar
  3. 3.
    Bressani R, Elias LG, Valiente AT (1963) Effect of cooking and of amino acid supple-mentation on the nutritive value of black beans (Phaseolus vulgaris L) Brit J Nutrition 17: 69–78Google Scholar
  4. 4.
    Bressani R, Estrada-Ligorria L, García-Soto A (1989) Some agronomic characteristics of Canavalia sp. Turrialba, in pressGoogle Scholar
  5. 5.
    Bressani R, Gómez Brenes RA, García A, Elías LG (1987) Chemical composition, amino acid content and protein quality ofCanavalia sp. seeds. J Sci Food Agric 40: 17–23Google Scholar
  6. 6.
    Bressani R, Scrimshaw NS (1958) Lime-heat effects on corn nutrients, effect of lime treatment on in vitro availability of essential amino acids and solubility of protein fractions in corn. J Agric Food Chem 6: 774–778Google Scholar
  7. 7.
    Crine P, Lemieux EJ (1982) Incorporation of Canavanine into rat pais intermedia proteins inhibits the maturation of pro-oxionilanocortin, the common precursor to adrenocortisotropin and -lipotropin. J Biol Chem 257: 832–838PubMedGoogle Scholar
  8. 8.
    Hegsted DM, Mills RC, Elvehjem CA, Hart EB (1941) Choline in the nutrition of chicks. J Biol Chem 138: 459–466Google Scholar
  9. 9.
    Kay DE (1979) Food legumes. TPI crop and product digest No. 3. Tropical Products Institute 56/62, Gray's Inn Road, London WO/X 8LVGoogle Scholar
  10. 10.
    Manna L, Hauge SM (1953) A possible relationship of vitamin B/3 to orotic acid. J Biol Chem 202: 91–96PubMedGoogle Scholar
  11. 11.
    Natelson S (1985) Canavanine to arginine ratio in alfalfa (Medicago sativa) clover (Trifolium) and the Jack Bean (Canavalia ensiformis). J Agr Food Chem 33: 413–419Google Scholar
  12. 12.
    Molina MR, Argueta CE, Bressani R (1974) Extraction of nitrogenous constituents from the Jack Bean (Canavalia ensiformis) J Agric Food Chem 22: 309–312PubMedGoogle Scholar
  13. 13.
    Molina MR, Bressani R (1975) Protein-starch extraction and nutritive value of the Jack Bean and Jack Bean protein isolate. In: Jaffé WG (ed.), Nutritional Aspects of Common Beans and Other Legume Seeds as Animal and Human Foods. Caracas, Venezuela: Archivos Latinoamericanos de Nutrición, pp. 93–108Google Scholar
  14. 14.
    Rosenthal GA (1977) The biological effects and mode of action of L-Canavanine, a structural analogue of L-arginine. Quart Rev Biol 52: 155–178PubMedGoogle Scholar
  15. 15.
    De la Vega A, Sotelo A (1982) Valor nutritivo de la semilla de Canavalia ensiformis sola y suplementada con mentionina y cereales. Rev Soc Quim Mex 26: 92–96Google Scholar

Copyright information

© Kluwer Academic Publishers 1990

Authors and Affiliations

  • Ricardo Bressani
    • 1
  • Jaime L. Sosa
    • 1
  1. 1.Division of Agriculture and Food ScienceInstitute of Nutrition of Central America and Panama (INCAP)GuatemalaGuatemala, C.A.

Personalised recommendations